Description
The ULTIMATE vegetable soup for when you’re craving something comforting and nourishing with flexible ingredients and simple methods. Just 1 pot required!
Ingredients
- 1 large leek, halved lengthwise, cut into 1/4-inch slices (or sub 1 small onion, finely diced)
- 2 Tbsp olive or avocado oil (or sub water if oil-free)
- 3 small carrots, finely diced
- 4 stalks celery, finely diced
- 3 large cloves garlic, minced or pressed
- 1/2 tsp each sea salt and black pepper (plus more to taste)
- 1 tsp dried Italian herbs (or sub dried basil, oregano, and/or rosemary)
- 2 medium potatoes, cut into 1/2-inch pieces (Yukon gold or other varieties)
- 1 (14.5 oz) can diced tomatoes (not fire roasted)
- 1 (15 oz) can cannellini beans, drained and rinsed (or sub pinto or chickpeas)
- 1 (15 oz) can lentils, drained and rinsed (or sub more beans)
- 8 cups vegetable broth (homemade or store-bought)
- 1 bunch kale, chopped into bite-sized pieces (or sub chard, collard greens, or spinach)
- Parsley, finely chopped (optional, for serving)
- Vegan Parmesan Cheese (optional, for serving)
- Croutons (optional, for serving)
Instructions
1. Remove the root end and dark green part of the leek and discard or reserve for broth. Slice the white and light green part in half lengthwise, rinse thoroughly, then slice into 1/4-inch slices.
2. In a large pot or Dutch oven, heat oil over medium-low heat. Once hot, add the leek and cook until softened and translucent, about 2 minutes.
3. Add carrots, celery, garlic, salt, and pepper. Cook until softened and fragrant, stirring occasionally, about 4-5 minutes.
4. Stir in the Italian herbs. Then add potatoes, tomatoes, beans, lentils, and broth. Stir to combine and bring to a boil.
5. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes or until potatoes are fork-tender.
6. Stir in kale or greens, cover again, and simmer until greens are tender, about 5 minutes.
7. Serve warm, optionally garnished with parsley, vegan parmesan, and croutons. Enjoy on its own or with grilled cheese or garlic bread.
8. Store leftovers in the refrigerator for 3-4 days or freeze for up to 1 month. Flavors improve over time.
Notes
Feel free to substitute ingredients based on what you have—any beans or hearty greens work well.
To make it oil-free, simply use water or broth for sautéing the vegetables.
This soup is freezer-friendly for up to 1 month and tastes even better the next day.
Perfect as a nourishing entrée or a cozy side dish during colder months.
Nutrition
- Serving Size: 1 serving
- Calories: 258
- Sugar: 8.1 g
- Sodium: 1087 mg
- Fat: 5.8 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.2 g
- Trans Fat: 0 g
- Carbohydrates: 41.8 g
- Fiber: 11.2 g
- Protein: 10.6 g
- Cholesterol: 0 mg